Hey y’all! If you’re searching for a decadent treat that sneaks in a veggie boost, this Chocolate Zucchini Bread will become your new favorite. With a super moist crumb, rich chocolate flavor, and the magic of hidden shredded zucchini, this loaf is perfect for breakfast, snacking, or even dessert (trust me—no one will guess there are veggies inside!). Let’s get cooking!
Why You’ll Love This Chocolate Zucchini Bread
- Super moist and tender thanks to fresh zucchini.
- Rich, deep chocolate flavor that satisfies any sweet tooth.
- Perfect for using up extra garden zucchini.
- Easy to make ahead—stays fresh for days or freezes beautifully.
- Great for breakfast, snacks, or dessert with a cup of coffee.
Chocolate Zucchini Bread Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 3/4 cup (130g) semisweet chocolate chips
How to Make Chocolate Zucchini Bread
Step 1: Prepare the Zucchini
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Wash and grate the zucchini, then gently squeeze out excess moisture using a clean kitchen towel. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and blended.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the shredded zucchini and chocolate chips.
Step 5: Bake the Bread
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil during the last 15 minutes.
Step 6: Cool and Serve
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Chocolate Zucchini Bread Notes & Tips
- Don’t skip squeezing the zucchini—too much moisture can make your bread soggy!
- For a deeper chocolate flavor, use Dutch process cocoa (learn more about cocoa types at Sally’s Baking Addiction).
- You can swap out chocolate chips for walnuts or pecans if you like a nutty crunch.
Variations on Chocolate Zucchini Bread
- Gluten-Free Chocolate Zucchini Bread: Use a quality gluten-free flour blend in place of all-purpose flour.
- Vegan Chocolate Zucchini Bread: Replace eggs with flax eggs and use dairy-free chocolate chips.
- Double Chocolate Zucchini Muffins: Divide batter among a lined muffin tin and bake 20–25 minutes.
Required Equipment for Chocolate Zucchini Bread
- 9×5-inch loaf pan
- Mixing bowls
- Whisk and spatula
- Box grater
- Wire rack
Chocolate Zucchini Bread Storage Instructions
Store cooled bread tightly wrapped at room temperature for up to 3 days, or keep in the fridge for up to 1 week. For longer storage, slice and freeze individual pieces in airtight bags for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave.
Serving Suggestions & Pairings for Chocolate Zucchini Bread
- Enjoy slices warm with a slather of cream cheese or nut butter.
- Pair with a hot coffee, chai tea, or a cold glass of milk.
- Serve as a brunch treat alongside fresh berries.
Pro Tips for the Best Chocolate Zucchini Bread
- Shred zucchini finely for an even, tender crumb (see how to shred zucchini).
- If you like extra gooey chocolate, reserve a handful of chips for sprinkling on top before baking.
- Let the bread cool completely before slicing for the cleanest cuts (find more slicing tips at King Arthur Baking).
Chocolate Zucchini Bread FAQ
- Can I make Chocolate Zucchini Bread ahead of time?
- Absolutely! This bread stays moist for days and tastes even better the next day.
- Do I need to peel the zucchini?
- Nope! The skin is thin and practically disappears into the bread, plus it adds extra nutrition.
- Can I use whole wheat flour?
- You can swap up to half the flour for whole wheat, but the texture will be a bit denser.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium)
- 1/2 cup chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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2In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
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3In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth.
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4Stir the dry ingredients into the wet mixture until just combined. Fold in the shredded zucchini and chocolate chips.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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